-
1
Preheated a grill to medium-high heat.
-
2
In a resealable plastic food storage bag, combine the scallions, minced chile pepper, garlic, 1 tablespoon of the sugar, black pepper, fish sauce, and lime juice and stir until sugar is dissolved.
-
3
Add the pork, turn to coat evenly, and seal.
-
4
Allow to marinate, turning occasionally, at least 6 hours and up to overnight, in the refrigerator.
-
5
Remove the pork from the marinade.
-
6
Pat the pork dry and brush all over with the vegetable oil.
-
7
Place on the grill, turning often, until an instant-read thermometer inserted into the center registers 145 to 150 degrees F, 18 to 20 minutes.
-
8
Remove the pork from the grill and allow to rest prior to slicing.
-
9
In a small nonreactive saucepan combine the vinegar, remaining 3 tablespoons of sugar, crushed red pepper, and salt and bring to a boil, stirring until sugar and salt are dissolved.
-
10
Remove from the heat and cool slightly.
-
11
Cut the French bread into 4 pieces, about 6-inches long.
-
12
Cut each piece in half lengthwise.
-
13
If the bread is very dense, remove some of the inner bread by pinching pieces to hollow bread slightly.
-
14
Place the bread halves on the grill to toast.
-
15
Transfer the slightly cooled vinegar mixture to a nonreactive mixing bowl and add the carrots and daikon.
-
16
Place in the refrigerator for at least 30 minutes and up to overnight.
-
17
Spread both sides of the toasted bread liberally with mayonnaise.
-
18
Slice the pork into rounds and divide evenly between the bottoms of each sandwich.
-
19
Top with cucumber slices, pickled carrot and daikon mixture, and sliced peppers to taste.
-
20
Garnish with cilantro leaves then place the top of the sandwich over all.
-
21
Cut each sandwich in half, serve immediately.
